Cucumber & Tomato Salad with Preserved Lemon
In this cucumber and tomato salad recipe, preserved lemon adds a tangy, salty bite. Serve this healthy salad as an accompaniment to dishes like grilled lamb or chicken or as a side on a bed of finely julienned purple kale, lightly dressed with more olive oil and lemon juice. Look for preserved lemons at specialty-foods stores.
Ingredients
- 3 cups diced unpeeled small cucumbers, preferably persian (see tip) or “mini”
- 1 ½ cups assorted cherry tomatoes, halved or quartered
- ¼ cup finely chopped white onion
- 3 tablespoons coarsely chopped fresh parsley
- 1 tablespoon coarsely chopped fresh mint
- 2 teaspoons minced preserved lemon or 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- freshly ground pepper to taste
Directions
Login to continue Reading
